Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
Half way through cooking, pour in olive oil.
Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.